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TASTE THE BEST
mediterranean food
RESERVATIONS: 667 60 62 17
OUR CHEF
Jesús Morillo
OUR CHEF
Jesús Morillo
Jesús Morillo received his education at the Escuela Superior de Hostelería (Higher Education School of Hospitality) in Seville, Spain. Soon afterwards, he began working in Michelin star level restaurants.
When creating a plate, he is most inspired by Mediterranean products such as tomatoes, spices, fresh fish and rice.
His Objective:
“My principal objective for my kitchen is to arouse sensations from childhood foods, while adding a distinguished and modern touch”.
DEDICATION
and natural ingredients
DEDICATION
and natural ingredients
The essence of our kitchen is special dedication and quality natural ingredients that serve as a base for each one of our plates.
By doing that, we aim to stimulate new sensations for traditional Mediterranean gastronomy, to achieve that distinguished touch. A modern kitchen to activate all of your senses.
Likewise, we offer a cocktail service which is ideal for an evening sunset on our terrace.
FROM THE TIN
Exclusive selection for our restaurant
Sardines from the Galician Rias 13/16 units
Anchovies from Cantabria with butter | 8 fillets
Anchovies from the coast of Santoña | 12 fillets
XXL Pickled Galician mussels 4/6 units
FROM THE TIN
Exclusive selection for our restaurant
Sardines from the Galician Rias 13/16 units
Anchovies from Cantabria with butter | 8 fillets
Anchovies from the coast of Santoña | 12 fillets
XXL Pickled Galician mussels 4/6 units
FOR PECKING
100% Acorn-fed Iberico shoulder loin from Navarretino (85 gr.)
100% Acorn-fed Iberico ham from Navarretino (85gr.)
Cured rubia gallega beef
Aged carpaccio from picaña
Our acorn-fed ham croquettes 4/8 units
Butterfly-cut boquerones in vinegar, anchovies from the coast and Basque chili peppers | 4 units
Cured sausage from Mallorca with cheese and honey
Toasted focaccia with smoked sardine over an avocado lime spread
"Tomaca" - Toasted focaccia with extra virgin olive oil, grated tomatoes and anchovies 00
TO SHARE
Potato salad with fried crystal prawns
Hummus
Fancy Caesar Salad, but just a taste
Chef Salad
With quinoa, avocado, sun-dried tomato, pickled onion, walnut and mango vinaigrette
Tomato with Buffalo Burrata cheese, Romesco Sauce and pistachios
Tomato with Frigate Mackerel
Diced Cherokee purple tomatoes, sautéed green asparagus and Pecorino cheese
Foie terrina, Coffee marmalade and toasted bread
International cheese plate
Half/ Full
Cured Payoya goat cheese
Half/Full
FROM THE GARDEN
Seasonal vegetables with Beet Sauce
Slow roasted leeks with brown butter, romesco and cashew vinaigrette
Braised chicory, Picón Bejes-Tresviso (a blue cheese from Cantabria), horseradish, anise and a reduction from Pedro Jiménez
Grilled cabbage, black garlic ali-oli and hazelnuts
Grilled artichokes hearts with white garlic cream and ham 2/4 unid.
FROM THE WOKS
Quinoa stir-fry with vegetables
Noodle stir-fry with vegetables
Rice stir-fry with vegetables
Add chicken or shrimp.
TO FINISH
Lacquered salmon, vegetable, raisin and lime couscous
Codfish with homemade Tomato Sauce
Fish of the day
Green Suites hamburger, 180 gr.
Acorn-fed Iberico tenderloin
Dry aged sashi ribeye, 200 gr.
Friesian beef sirloin, 200 gr.
Fiesian beef ribeye from Galicia, 350 gr.
45 day dry-aged friesian ribeye steak from Galicia
FOR THE KIDS
Macaroni with tomato
Breaded chicken breast with potatoes
Breaded chicken bites
Flamenquín with potatoes
Fish and chips
Ham and cheese pizza
Margarita pizza
DESSERTS
Baked Cheesecake
Dark chocolate Molten Cake with Vainilla Ice Cream
Caramelized Rice Pudding
Like they taught me in Asturias.
RESERVE YOUR TABLE
and enjoy
*Your reservation will be confirmed by phone
contact us
Calle Albatros 2.A (Urb. Condequinto)
41500 Sevilla
667 60 62 17